Vegan Cream Of Coriander (Cilantro) Soup

1. 1

   Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.

2. 2

   Melt the vegan butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.

3. 3

   Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.

4. 4

   Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

* Per serving · 4 servings · Values may vary.

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